Pumpkin Chiffon

1 3/4 c. graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
1 8 oz. package cream cheese, softened
2 eggs
3/4 cup sugar
2 packages vanilla instant pudding mix
3/4 cup milk
2 cups cooked mashed pumpkin
Dash of ground cinnamon
1 8 oz. carton Cool Whil
1/2 c. pecans

Combine first three ingredients; press into a 13 x 9 x 2 in. baking dish. Set aside.
Combine crem cheese, eggs, and 3/4 cup sugar; beat until fluffy. Spread over crust. Bake at 350 degrees for 20 minutes, set aside to cool.

Combine pudding mix and milk; beat 2 minutes at medium speed of electirc mixer. Add pumpkin and cinnamon; mix well. Stir in 1 cup whipped topping. Spread pudding mixture over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle top with pecans. Store in refrigerator.